Two a Healthy Life

One couple on a mission to become healthy

Day 22: Pink Slime & A Quiet Day

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He said:

I read an article today about a mom who has a petition going to get ‘pink slime’ treated hamburger out of school kitchens.  Unfortunately I could not find the article I read earlier today or else I would post a link to it, but I am sure you can Google information about it.

This brings up several issues, one being that an ingredient that McDonald’s & Taco Bell now have stopped using is still being used by the school systems and how the politics of food play out every day in decisions that are being made about public food policies.  Pink slime is only the latest ingredient in the industrial food chain to come to light, but if this is normal operating practice for these food producers, what other random ingredients are they using?

Alex read me the letter from the editor from this months Bon appétit magazine where he was describing pizza night at his house and how they never use store bought sauce. My first reaction to this was that he was being a food snob…but I had to check myself and reconsider a different view.

His letter brought to light what Alex and I have being doing for the last month, building a better relationship with food.  In general Americans (myself included) need to reform a long lost relationship with the food that we put into our bodies.  Alex mentioned a couple of days ago that on our free day it was kind of weird to go to a restaurant and not know exactly what was going into the food we were eating because for the last week, we knew every calorie that went into our bodies.

It might be easier to go to out to eat, but every time you do you are letting someone else decide what you are going to put into your body.  In a memorable quote from an unmemorable movie: “It is called fast food because it speeds you to the grave.”

Food Log:

Breakfast: Skyr (100 cal.)

Mid-morning snack: Banana (120 cal.)

Lunch: Vegan chili (286 cal., 2.5g fat)

Mid-afternoon snack: Plum (75 cal.)

Dinner: Nine vegetable winter stew (150 cal., 3g fat)

Total calories: 731.

She Said:

First of all – Bon Appetit is one of the greatest magazines on the planet!

Today I didn’t do much besides write a few articles about whales, wifi and traffic lanes for SFBay.ca and make veggie soup that we will eat for the next day or so.

I didn’t run today but I plan on going tomorrow… I haven’t decided if it will be before or after I write my articles for SFBay.

Today is day 2 of our 3 weeks with only one free meal!

A really exciting non-diet related happening is that a photo story I shot for the Chattanooga Times Free Press was published yesterday! So far the writers have gotten really positive responses from the story and I’d love as many people as possible to check it out. Click here to read the story and see my photo slideshow (linked at the end of the story).

Food Today:

Siggi’s Yogurt (100 cal.)

4 Kalamata Olives (40 cal.)

Tea

2 cuties (70 cal.)

1 bowl boiled red lentils with seasoning (200 cal.)

1 bowl veggie soup  (150 cal.)

It looks like I didn’t eat very much today but I definitely nibbled carrots and celery while I made dinner so I know I consumed more calories than I recorded.

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Author: Nathaniel Chaney

Last year was a breakthrough year for me personally, as far as writing was concerned. After years of wanting to finish a novel. Making it a resolution each and every December only to get to the end of the year with nothing. 2018 was the year of change. Two major things that happened. First was to let go of the absurd notion that in order to put words on the page I had to be inspired by my muse. This idea was thrown in the trash where it joined crumpled wads of unfinished drafts. Second was the realization that to finish a novel I needed a process in order to write consistently. There was some initial trial and error in setting up a schedule that worked into my life but by the end of 2018 I had finished two books and was heading into the second round of edits on my first. What I want to do in this blog is share the experience of being a new writer by exploring my writing process as it develops. I’ll also be posting some of my short fiction and possibly book reviews time permitting.

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